Recipe courtesy of Dini Klein

7 Layer Bean Dip Balls

Forget the tortilla chips and pair your fresh salsa and creamy guacamole with meatless "meatballs." Trust us, it'll look just as good as the real thing but taste even better.
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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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One 14-ounce can pinto beans

1 clove garlic 

2 large eggs 

1/2 cup grated carrots 

1 teaspoon chili powder 

1/2 teaspoon smoked paprika 

1/4 teaspoon kosher salt 

1/2 cup seasoned breadcrumbs 

1/2 cup grated Cheddar  

Cooking oil spray 

Pico de Gallo:

1/2 cup finely chopped tomatoes

1/2 cup finely chopped mango 

2 teaspoons finely minced shallots 

Juice of 3 limes 

1 teaspoon extra-virgin olive oil 

1/4 teaspoon kosher salt 

1/8 teaspoon freshly cracked pepper 

Your favorite guacamole, for serving 


  1. For the meatballs: Preheat the oven to 420 degrees F.
  2. Combine the beans, garlic, eggs, carrots, chili powder, smoked paprika, salt, breadcrumbs and cheese in a food processor and pulse until incorporated and fully blended, but don't over-blend. 
  3. Using your hands, form 1 1/2-inch balls and place on a parchment-lined baking sheet. Spray liberally with cooking spray, being sure to coat all sides of the meatballs. Bake until the meatballs are crisp and golden, 30 to 40 minutes. 
  4. For the pico de gallo: Gently mix together the tomatoes, mango, shallots, lime juice, oil, salt and pepper and let sit for 15 minutes to marinate before serving. Serve chilled with guacamole and the hot meatballs. 
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